Peel the potatoes and put in cold water. Using a grater or a food processor coarsely grate the potatoes and onions. Place together in a fine-mesh strainer or tea towel and squeeze out all the water over a bowl. The potato starch will settle to the bottom of the bowl; reserve that after you have carefully poured off the water.

Mix the potato and onion with the potato starch. Add the scallions, egg, and salt and pepper.

Heat a griddle or non-stick pan and coat with a thin film of vegetable or canola oil. Take about 2 tablespoons of the potato mixture in the palm of your hand and flatten as best you can. Place the potato mixture on the griddle, flatten with a large spatula, and fry for a few minutes until golden. Flip the pancake over and brown the other side. Remove to paper towels to drain.

Take a slice of smoked salmon and lay it over the pancake. Top with a dollop of crème fraiche and then a small dollop of Wild Thymes Moroccan Spicy Pepper Dipping Sauce. Garnish with parsley sprig